Vegan Scrambled Eggs with Bell Peppers
Transform your breakfast routine with this vibrant and protein-packed Vegan Scrambled Eggs with Bell Peppers! This mouthwatering plant-based recipe uses firm tofu as the star ingredient, seasoned with aromatic turmeric, nutrient-rich nutritional yeast, and a touch of black salt for an authentic "egg-like" flavor. Tossed with sautéed onions, garlic, colorful bell peppers, and fresh spinach, this high-protein dish is bursting with texture and wholesome goodness. Ready in just 25 minutes, it’s perfect for a quick, hearty breakfast or brunch. Plus, the soy sauce adds a subtle umami kick that ties all the flavors together, making every bite irresistible. Serve these vegan scrambled eggs with toast, avocado slices, or even wrapped in a tortilla for a delicious breakfast burrito. It's an easy recipe that’s healthy, flavorful, and ideal for vegans and non-vegans alike!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1 medium red bell pepper
- 1 medium green bell pepper
- 3 tablespoons nutritional yeast
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons black salt (Kala Namak)
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic cloves
- 50 grams spinach leaves
- 1 tablespoon soy sauce
Instructions
Begin by draining the tofu. Wrap it in a clean kitchen towel and press it between two plates for about 10 minutes to remove excess moisture.
Meanwhile, chop the red and green bell peppers into small cubes. Finely chop the onion and garlic cloves.
In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing for 2-3 minutes until fragrant and slightly translucent.
Add the chopped red and green bell peppers to the skillet. Cook for an additional 5 minutes, or until the peppers are softened.
Crumble the pressed tofu into the skillet using your hands, creating the texture of scrambled eggs.
Sprinkle in the nutritional yeast, turmeric powder, black salt, and black pepper. Stir everything together to combine well.
Cook the tofu scramble for another 5 minutes, allowing the flavors to blend and the tofu to heat through.
Add the spinach leaves and soy sauce to the pan. Stir and cook for 2 more minutes until the spinach is wilted.
Taste the scramble, adjusting the seasoning with more black salt or black pepper if desired.
Serve the vegan scrambled eggs hot, garnished with extra nutritional yeast or fresh herbs if you like.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 20.6 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2082 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
